Open AccessWHAT SHOULD BE THE BASIS OF THE CONTROL OF DEHYDRATED FOODS?
Author(s) -
S. C. Prescott
Publication year - 1920
Publication title -
american journal of public health
Language(s) - English
Resource type - Journals
eISSN - 2330-9687
pISSN - 0271-4353
DOI - 10.2105/ajph.10.4.324
Subject(s) - control (management) , food preparation , food supply , food science , toxicology , environmental health , agricultural economics , business , mathematics , agricultural science , environmental science , chemistry , medicine , food safety , economics , biology , management
Since the War gave impetus to the preparation of dried or dehydrated fruits and vegetables, proper standards for inspection become necessary. Such standards are set forth by Professor Prescott. Dehydrated vegetables supply the same roughage values, the same fuel values and the same salts that fresh ones furnish, and their use is to be encouraged.